As Glenn and I prepare to move to Kansas City, we prepare fewer and fewer meals. Don’t worry though, our snacks and desserts more than make up for it. A few weeks ago, I finally got motivated to make this Berry Buttermilk Cake that I had dogeared in the June 2009 issue of Gourmet. While I plan to toss the magazine before the big move, this recipe is coming with us.
This is a perfect any-occasion cake. It looks healthy enough to eat for breakfast, but tastes rich enough for after dinner dessert. It’s easy, relatively quick, beautiful, and delicious — I highly recommend making it to impress your parents/friends/boyfriend/boss.
I used blackberries, but it would be great with any small, tart, ripe berry.